Crispy Pesto Potato Salad

• 份量: Serves: 4
• 总时间: 1 hour 25 minutes

配料

If pesto pasta got you through your uni days, this is your grown-up upgrade.

Golden smashed potatoes tossed in creamy homemade pesto, topped with juicy balsamic tomatoes and fresh rocket. It’s comforting, vibrant, and packed with plants. Great hot or cold - ideal for weeknights or meal prep!

For the Pesto

50g fresh basil (save a few leaves to garnish)

100g pine nuts (save a few to garnish)

1 clove garlic

1 lemon

20g nutritional yeast

50ml extra virgin olive oil

Salt to taste

For the Potatoes

1kg baby new potatoes

3 tbsp olive oil

Salt & pepper

For the Salad

25g rocket

2 spring onions

For the Balsamic Tomatoes

100g cherry tomatoes

2 tbsp balsamic vinegar

2 tbsp olive oil

Salt & pepper to taste

Before You Start

步骤

Preheat oven to 220°C | Kettle boiled | Baking tray lined with baking paper (or air fryer) | Food processor | Saucepan

How to Make It

Cook the potatoes – Boil for 20 mins, steam dry, then smash onto a tray. Drizzle with oil, season & roast for 40–50 mins until golden & crispy (or air fry for 20 mins).

Blend the pesto – Blitz basil, garlic, lemon juice, pine nuts, nutritional yeast, olive oil & a pinch of salt until smooth. Loosen with a splash of water if needed.

Prep the tomatoes – Quarter, then toss with balsamic, olive oil & black pepper.

Assemble the salad – Slice the spring onions. In a bowl, toss crispy potatoes with pesto & spring onions.

Finish & serve – Plate with rocket, spoon over tomatoes, then top with reserved basil & pine nuts. Done!